What’s Your Beef – Prime, Choice or Select? (2024)

FAQs

Which is better Choice select or prime meat? ›

USDA Prime has abundant marbling (flecks of fat within the lean) which enhances both flavor and juiciness. USDA Choice has less marbling than Prime but is of very high quality. USDA Select is very uniform in quality and normally leaner than the higher grades.

Prime. Prime is known as one of the best beef grades on the market because of the meat's abundant marbling. USDA Prime beef comes from young, well-fed beef cattle that contain lots of evenly distributed fat.

In order of descending quality they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Beef graded USDA Select is generally the lowest grade you'll ever see at the supermarket. Unlabeled cuts of meat are either commercial or utility-grade, or more likely were never graded in the first place.

You can really taste the difference between Prime vs. Choice strip steaks in terms of flavor and texture. That's because they're a leaner cut, so marbling matters more. The same is true of filet mignon, which is the most tender cuts of meat.

“Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor.

Healthiest: Flank, strip steak, and 95% lean ground beef.

Flank steak, strip steak, and 95% lean ground beef. Like many types of meat, beef is still a fantastic source of protein and other essential nutrients that we need. If possible, make sure you look for grass-fed beef to add to your meals.

The difference between choice and select beef is that choice grade beef has 4-10% fat while select has 2-4% fat, making choice grade beef more tender and juicier than select. Choice beef will often be used in chain restaurants while select beef is sold for retail and residential use.

According to USDA, quality grades are contingent on two main criteria– the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter. In total, there are 8 quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.

Prime. Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.

Due to its superior quality, prime beef commands a higher price point compared to USDA choice beef.

Is choice ribeye better than prime? ›

For choice, there is less marbling, and for prime ribeye: The marbling within the steak cooks and dispenses its flavor from within the meat. The cut itself comes from the rib section of the cow from between the shoulder and loin.

Choice and Select grades of beef make up about 70-80% of all beef produced and have marbling density designations of “moderate” and “slight,” respectively. Therefore, when choosing a roast, the most tender, most flavorful, and juiciest will be the one with the most marbling: Prime grade.

is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass. Maximum age of Standard, Select, Choice or Prime grades is: 42 months.

USDA Choice Steak – This is the second highest grade of beef. It has more marbling than Select and is considered a quality steak. USDA Choice steaks from the loin and rib areas, such as a Ribeye or Filet Mignon, are juicy, tender and flavorful.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Prime beef is known for having a moderate amount of marbling, but it doesn't compare to the level of marbling found in Japanese Wagyu beef. Because of the high degree of marbling found in Japanese Wagyu beef, it has a distinct flavor and texture that sets it apart from other types of beef.